Pasta with Mushroom and Zucchini Sauce

This is my own invention and so good, healthy and easy that I wanted to share it with someone! It consists of cooked bow tie pasta shapes covered in a creamy mushroom and vegetable sauce. A complete vegetarian meal in one dish. You can use milk or skim milk instead of cream depending on how rich you want the dish to be.

Reviews(31)

Most helpful positive review

My husband and I both thought this recipe was delicious. Because I like my pasta saucy I pureed about half the veggies making a thick sauce and chopped the other half. A little extra salt pepper and parm on top and yumm! It's rich and unique I never would have thought of it myself. Thanks!

My husband and I both thought this recipe was delicious. Because I like my pasta saucy I pureed about half the veggies making a thick sauce and chopped the other half. A little extra salt pepper and parm on top and yumm! It's rich and unique I never would have thought of it myself. Thanks!

I felt the sauce was a very creative base or foundation to which to add making it quite versatile. If it would have called for more seasonings I would have given it a 4. I chose to add fresh ground pepper garlic salt a pinch of paprika and a pinch of dry mustard. It was quite tasty. Next time I would saute the veggies with evoo before putting them in the food processor for more depth.

This dish is terribly short on visual appeal and that's a shame since we first feast with our eyes. There is just no other way to describe this sauce other than it was a sort of chunky odd-colored creamy mush definitely not something I wanted to photograph. But boy oh boy did this TASTE good! Hubs and I both loved it and believe it or not weird combination as it is he actually requested that I pack the leftovers in his lunch tomorrow along with his rotisserie chicken sandwich! We just loved the rich earthy flavor of this tho' that was helped along with a specialty porcini mushrom orzo blend rather than farfalle. I found the flour to be totally unnecessary and didn't use it. In fact I even found I wanted to add a little more half-and-half just before serving. Creative idea tasty and compatible ingredients and simply delicious even tho' you'd never expect it from the looks of it!

I grated the zucchini and sliced the onions and mushrooms and added red bell pepper. 2% milk with an added tblsp of butter made this plenty creamy for me. Thyme salt and black pepper and a garnish of chives made for a very tasty pasta sauce.

Good recipe. I had alot more sauce than I wanted on the noodles so I just froze the remainder and used it later for a quick dinner. I also added a half cup of chicken broth to the garlic and vegetables while they were cooking- that added good flavor.

One of my husbands all time favorites. I slice all of the veges instead of chopping them in the food processor this makes them more noticable. I only use 1 zuccini and usually try to put in a couple types of mushrooms totaling 1 lb or so (crimini and shitake are both excellent).

I give this a 3 but it has more potential! 10 zucchini is a ton- I used 2 large zucchini and 2 small yellow zucchini instead and it was overflowing in my large skillet. I love chunky veggies but I chopped everything very fine for this. I would suggest to puree the veggies. But flavor was definitely there just needs some tweaking! I added garlic salt pepper parmesan and served with fresh tomatoes. (That really helped to compliment the mushroom flavor!)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

UGC Reviews Modal

Reviews for:
Photos of
Pasta with Mushroom and Zucchini Sauce

My husband and I both thought this recipe was delicious. Because I like my pasta saucy I pureed about half the veggies making a thick sauce and chopped the other half. A little extra salt pepper and parm on top and yumm! It's rich and unique I never would have thought of it myself. Thanks!

I felt the sauce was a very creative base or foundation to which to add making it quite versatile. If it would have called for more seasonings I would have given it a 4. I chose to add fresh ground pepper garlic salt a pinch of paprika and a pinch of dry mustard. It was quite tasty. Next time I would saute the veggies with evoo before putting them in the food processor for more depth.

This dish is terribly short on visual appeal and that's a shame since we first feast with our eyes. There is just no other way to describe this sauce other than it was a sort of chunky odd-colored creamy mush definitely not something I wanted to photograph. But boy oh boy did this TASTE good! Hubs and I both loved it and believe it or not weird combination as it is he actually requested that I pack the leftovers in his lunch tomorrow along with his rotisserie chicken sandwich! We just loved the rich earthy flavor of this tho' that was helped along with a specialty porcini mushrom orzo blend rather than farfalle. I found the flour to be totally unnecessary and didn't use it. In fact I even found I wanted to add a little more half-and-half just before serving. Creative idea tasty and compatible ingredients and simply delicious even tho' you'd never expect it from the looks of it!

I grated the zucchini and sliced the onions and mushrooms and added red bell pepper. 2% milk with an added tblsp of butter made this plenty creamy for me. Thyme salt and black pepper and a garnish of chives made for a very tasty pasta sauce.

Good recipe. I had alot more sauce than I wanted on the noodles so I just froze the remainder and used it later for a quick dinner. I also added a half cup of chicken broth to the garlic and vegetables while they were cooking- that added good flavor.

One of my husbands all time favorites. I slice all of the veges instead of chopping them in the food processor this makes them more noticable. I only use 1 zuccini and usually try to put in a couple types of mushrooms totaling 1 lb or so (crimini and shitake are both excellent).

I give this a 3 but it has more potential! 10 zucchini is a ton- I used 2 large zucchini and 2 small yellow zucchini instead and it was overflowing in my large skillet. I love chunky veggies but I chopped everything very fine for this. I would suggest to puree the veggies. But flavor was definitely there just needs some tweaking! I added garlic salt pepper parmesan and served with fresh tomatoes. (That really helped to compliment the mushroom flavor!)